Spicy tomato rice with eggs
Spain on a Fork · ♥ 2K likes · 36.3K views · 8 min video
Read about whole eggs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 30 ml extra virgin olive oil
Heat a large fry pan over medium heat and add the olive oil.
From arroz a la cubana to spicy tomato rice
- 1 whole small onion
- 4 cloves garlic
Finely chop the onion and roughly chop the garlic; add to the pan and mix continuously 3 to 4 minutes until the onion is translucent.
- 410 g canned diced tomatoes
- sea salt
- freshly cracked black pepper
Drain the can of diced tomatoes into a colander, shake off excess liquid, add to the pan, season with sea salt and black pepper and mix.
Rinse the rice in a fine sieve under cold running water about one minute until it runs clear.
Rinsing the long grain rice
Once the broth boils add the rinsed rice, mix once, cover with a lid, lower to low medium heat and simmer about 15 minutes until the broth is absorbed.
- 60 ml extra virgin olive oil
Heat a separate fry pan over medium heat with the quarter cup of olive oil.
- 8 g chopped fresh parsley
Remove the rice pan from the heat, take off the lid, add the chopped parsley and fluff the rice with a fork to separate the grains.
Parsley and fluffing the rice